Ingredients
- Aratikaya/Raw banana - 1, big size
- Onion – 1, medium size, finely chopped
- Green chillies - 2, finely chopped
- Tamarind paste - 5 tbsps
- Turmeric powder - ¼ tsp
- Jaggery - 1 tbsp
- Water as required
- Salt to taste
To Temper/Thiragamatha/ Popu/Tadka/Talimpu
- Mustard Seeds - ½ tsp
- Cumin Seeds - ½ tsp
- Dry Red Chillies - 2, broken into two
- Garlic – 2, crushed, optional
- Curry leaves - 2-3 springs
- Oil to temper
To Garnish
Coriander leaves
Preparation Method
Cook the aratikaya/ raw banana in pressure cooker preferably for 2 whistles.
Cool and open the lid. Peel the skin and mash it nicely. Keep it aside.
In a pan and slightly roast the green chillies till the color changes.
Dissolve jaggery in little water and filter it, to remove any dirt’s.
In a vessel, add tamarind paste, water, chopped onion, chopped green chillies, mashed raw banana, jaggery and salt.
Mix thoroughly. Add water till it’s in flowing consistency.
In a frying pan, heat 1 tsp oil, add mustard seeds, wait until it splutters.
Add cumin seeds, turmeric powder, red chillies & curry leaves.
Switch off the flame and add it in the pulusu.
Serve with attesara annam (pulagam) and kobbari pachadi.
Variations
- Crushed garlic can be added in the popu.
- One tsp of sesame seeds can be roasted, powdered and added in the pulusu.
- This pulusu can be eaten with pongal/ kichidi.
